Green Thai Curry Salmon (Printable)

Vibrant curry with tender salmon in aromatic coconut sauce with vegetables

# What You'll Need:

→ Fish

01 - 2 salmon fillets (about 5 ounces each), skinless, boneless

→ Vegetables

02 - 1 small zucchini, sliced
03 - 1 red bell pepper, thinly sliced
04 - 3.5 ounces sugar snap peas, trimmed
05 - 1 small onion, sliced

→ Curry & Aromatics

06 - 2 tablespoons Thai green curry paste
07 - 1 tablespoon vegetable oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, minced
10 - 1 stalk lemongrass, bruised

→ Sauce

11 - 13.5 ounces coconut milk (1 can)
12 - 1 tablespoon fish sauce
13 - 1 teaspoon brown sugar
14 - Juice of 1 lime

→ Garnish

15 - Fresh cilantro leaves
16 - Sliced red chili
17 - Lime wedges
18 - Jasmine rice, for serving

# Directions:

01 - Pat the salmon fillets dry with paper towels and season lightly with salt. Set aside at room temperature while preparing other ingredients.
02 - Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 2 minutes until slightly softened and translucent.
03 - Stir in the garlic, ginger, and green curry paste. Cook for 1 minute, stirring constantly, until fragrant and the paste begins to separate from the oil.
04 - Add the zucchini, bell pepper, and sugar snap peas. Stir-fry for 2 minutes until vegetables begin to soften but still retain crunch.
05 - Pour in the coconut milk. Add fish sauce, brown sugar, and bruised lemongrass stalk. Bring to a gentle simmer, stirring to combine all ingredients.
06 - Nestle the salmon fillets into the simmering sauce. Cover and cook for 8 to 10 minutes, or until the salmon is just cooked through and flakes easily with a fork. Do not overcook.
07 - Remove from heat. Discard the lemongrass stalk. Squeeze fresh lime juice over the curry and gently stir to incorporate.
08 - Serve the curry hot over steamed jasmine rice. Garnish generously with fresh cilantro leaves, sliced red chili, and additional lime wedges on the side.

# Expert Tips:

01 -
  • The salmon stays incredibly moist while absorbing all those aromatic curry flavors
  • It comes together in under 40 minutes but tastes like you spent hours simmering it
  • The vegetables stay crisp and colorful, making every bite feel fresh and vibrant
02 -
  • Don't let the curry sauce boil vigorously once the salmon is added. Gentle heat keeps the fish from becoming tough and dry.
  • The curry will taste different as it cooks. Taste it before adding the salmon and adjust the seasoning if needed.
  • If your curry paste is particularly spicy, start with 1 tablespoon instead of 2.
03 -
  • Make extra sauce. It freezes beautifully and tastes even better the next day when the flavors have melded.
  • Room temperature salmon cooks more evenly than cold-from-the-fridge fillets.
  • If you can't find lemongrass, add a pinch of lemon zest at the end for similar brightness.

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